Strawberry-Banana Spelt Muffins

This is a guest post from a talented chef with a great recipe for a unique twist on banana muffins.

Banana Strawberry Spelt Muffins

From Chef Thomas:

“I love eating bananas raw, but I am very specific about my raw bananas. They have to be all yellow, or yellow and green; no spots! Once the brown spots start to form, I just don’t like the flavor. But I can’t throw spotty bananas away, so what should I do? I guess I could make some sort of baked good… *twist my arm!*

But baked goods typically have a ton of butter and sugar … what about my diet? I decided to take a basic banana bread recipe and try to put a healthy twist on it.

As I started to throw ingredients together, I became bored with the idea of just plain old banana bread. I started to think of things that are usually combined with bananas and it hit me. Strawberries!! My first go at it, I used almond flour, strawberries, bananas, maple syrup, honey, coconut oil, etc. I used the measurements from an online recipe I found. I had really high hopes. I put the mix in the oven for sixty minutes. I was so excited as I paced back and forth, waiting for the bread to be done. The buzzer went off and I strutted to the oven, confident I would find an amazing loaf of strawberry-banana bread! I swung the door open and was greeted by a goopy mess. Disheartened, I left the loaf in for several more minutes before giving up…for the day. I would make this work!

I told Maggie what had happened and we began to brainstorm about how to make this recipe work. She told me not to use only almond flour because it well make for a very wet bread. Maybe we could put some oatmeal in there to soak up some of that moisture. Maybe add a bit more flour. Sunday she came over and we began to put our recipe together. We added a bit of lemon zest and some oatmeal to the banana mixture. We  used two cups of spelt flour instead of a cup and a half of almond flour. We put some chopped cashews in there for some texture. The mixture looked great, we had high hopes. Then we started talking about how we would cook this mixture. While banana bread is great, it is not the most practical form of food for those of us on the go. We decided muffins would be perfect! We threw them in and enjoyed a beer while we waited. As we swung the oven door down we were met with an intoxicating smell and the sight of perfectly cooked muffins. We put the muffins on a cooling rack and they taunted us, daring us to take a bite …

The next thing I knew, our friend Ruth was taking a bite of one and her face said it all. Maggie and I joined Ruth in pure muffin bliss. We had done it! We came up with an amazing strawberry banana muffin recipe. I hope it brings you all the same amount of happiness that it brought us!”

Strawberry-Banana Spelt Muffins

Yield: 20 muffins 

Ingredients:

  • 1/2 cup coconut oil, melted
  • 1/2 cup honey
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1/2 cup oatmeal
  • 4 ripe bananas, mashed
  • 7 strawberries, diced
  • 1 lemon, zested
  • 1 tsp kosher salt
  • 1 tsp vanilla
  • 2 cups spelt flour
  • 1 tsp baking powder
  • 2/3 cup raw cashews (or any other nut you prefer)

Preparation:

Preheat oven to 350 degrees and grease muffin tins.

In a small bowl, combine bananas, strawberries, lemon zest, and oatmeal. In a large bowl, combine coconut oil, honey, and pure maple syrup in a stand mixer and blend together for one minute, or until creamed. Mix in eggs, salt, vanilla, and then add oatmeal mixture. Slowly, add dry ingredients into the wet ingredient, mixing only until combined. Fold in cashews.

Pour batter into greased muffin tins, about 3/4 way full. Bake at 350 degrees for about 25 mins, but keep an eye on them. The muffins are done when the tops spring back when touched.

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Pumpkin Streusel Muffins with Brown Butter Glaze

Pumpkin Streusel Muffins 3

After a veryyyy long day, I needed to do some baking to clear my mind. Not having made as many pumpkin things as is my duty in the Fall time, I reached for the pumpkin puree I had in my cupboard and thought of what to do …

Pumpkin Streusel Muffins 2

I decided on muffins.

The website where I found this recipe insisted these were the “BEST pumpkin muffins” ever. With a claim like that I was skeptical at first, but they looked great, so I tried them out …

I withdraw any previous skepticism because these muffins are quite frankly, the bomb diggity.

The streusel really makes these muffins. It provides a buttery, flaky surprise on top that adds a nice complement to the hearty pumpkin cake below. The glaze is the icing on top, both because it is literally the icing on top, and because it makes the muffin soo much better. The browned butter in the icing provides an interesting savory element because it’s nutty and a little salted. Really works well with the pumpkin and spices.

Pumpkin Muffins with Brown Butter Glaze 

Recipe from Two Peas and Their Pod 

Yield: 12 muffins 

Directions:

For the muffins:
1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the streusel topping:
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
3 tablespoons cold butter
1/2 cup chopped pecans

For the brown butter glaze:
4 tablespoons salted butter
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 or 4 tablespoons milk

Directions:

Preheat the oven to 350ºF. Line a muffin pan with paper liners.

In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature.

In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.

In a large bowl, combine the pumpkin, sugar, browned butter, eggs, and vanilla. Stir until smooth.

Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined.

Divide the batter among the 12 lined muffin cups.

To make the streusel, in a small bowl combine the flour, brown sugar, cinnamon, and butter. Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. Stir in the pecans and mix until combined. Sprinkle streusel topping evenly over each unbaked muffin.

Bake muffins for 20 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. Let cool to room temperature.

While the muffins are cooling, make the brown butter glaze. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl. In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 3 tablespoons of milk. If the glaze is too thick, add an additional tablespoon of milk.

Generously drizzle cooled muffins with glaze.

Pumpkin Streusel Muffins

Pumpkin Streusel Muffins 4